Spicy Balsamic Glazed Grilled Lamb Porterhouse is the highly underrated younger brother of lamb chops. With one bite, you will get the chops and be on Team Porterhouse. Hot take* Grilled lamb porterhouses are more tender, flavorful, and economical than lamb chops!!

overhead shot of balsamic glazed lamb chops with tomato and cheese

This is the perfect recipe for something quick to make on a weeknight or serve at dinner parties.

These lamb porterhouse are marinated overnight, grilled to perfection, then covered with a spicy balsamic glaze, and served with tomatoes and Burrata cheese.

Whether you need a quick recipe or want to try something new for date night, spicy balsamic glazed lamb Porterhouse will quickly become your go-to.

What is the difference between Lamb Porterhouse chops and lamb chops?

The two most common cuts of lamb chops are rib chop and loin chop. When you think of a lamb chop, do you think of the meat with a thin bone that resembles a lollipop? This specific cut of meat is called the rib chop.

This tender, mild-flavored cut of meat is also the most expensive. Lamb loin chops are usually thick and resemble a T-bone steak because they have a little mini tenderloin on one side and a strip steak on the other. They are typically between an inch and a half thick, allowing for a crisp outside and a soft and tender middle.

What is the perfect cooking temperature?

To read the internal temperature of your lamb chops, insert a meat thermometer into the meat's center (or thickest part).

For medium rare - the internal temperature is around 125 F.

For medium - the internal temperature is around 135 F.

The hotter the temperature, the tougher the meat will get. If you prefer them to be cooked longer, keep the chops on the grill for a few more minutes and then flip.

grilling balsamic glazed lamb loin chops

How do you store leftovers

Leftover lamb can be stored in two ways: in an airtight container or in the refrigerator wrapped in aluminum foil. They will last for three to four days. I don't recommend freezing leftover lamb chops.

How do I reheat lamb?

The best way to reheat leftovers is in a skillet on medium-low heat. I like to add a tablespoon of butter to the pan. Once the butter has melted, place your leftover lamb in the pan, cover with a lid for about 5 minutes, and then flip.

*Microwaving your leftover lamb chops will not heat evenly and make your leftovers tough instead of keeping the center tender.

sliced lamb loin chops on a cutting board

What Sides go Well with Grilled Lamb?

Pro Tips:

For best results, let the lamb come to room temperature before grilling.
Let your lamb Porterhouse rest for about 5-10 minutes before serving.
Give your grill plenty of time to heat up before starting to cook your lamb chops; do not place them on a cold grill.
Use both fresh thyme and rosemary for the best results.

Grilling Instructions

First, remove the lamb chops from the packaging and pat dry with a paper towel. Then, prepare the marinade in a large bowl, add the lamb chops, and combine.
I recommend letting your lamb chops marinate for as little as a few hours, but overnight is ideal.
Then, remove the lamb chops from the bowl and reserve the marinade.
Grill the lamb chops over medium-high heat until they reach an internal temperature of about 100 degrees F.
Next, brush the reserved marinade over the chops, flipping to cover both sides.
Continue cooking until the lamb reaches an internal temperature of 125 degrees F. Remove from the grill and let rest for 5-10 minutes.
Serve with sliced tomatoes and burrata cheese, then drizzle with a balsamic glaze.

plated lamb with tomatoes balsamic and burrata

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Spicy Balsamic Glazed Grill Lamb Porterhouse

Spicy Balsamic Glazed Grilled Lamb Loin Chops are simple to make but packed with a delicious flavor.

Course Appetizer, Main Course

Cuisine BBQ, Italian, Mediterranean

Keyword Lamb

Prep Time 15

Cook Time 20

Servings

Calories 663kcal

Ingredients

3 lbs Lamb Porterhouse
6 oz Burrata Cheese
3 Roma Tomatoes
1 tbsp Balsamic Glaze

Marinade

¼ cup Olive oil
2 tbsp Balsamic Vinegar
1 tbsp Chopped Calabrian Chilies
6 cloves Garlic minced
2 shallots minced
2 sprigs Fresh Thyme
2 sprigs Fresh Rosemary
1 tbsp Dried Oregano
2 tsp Kosher Salt
2 tsp Black Pepper

Instructions

Remove the lamb Porterhouse from the packaging and pat dry with a paper towel. Prepare the marinade in a large bowl then add the lamb chops in and combine.
Let lamb marinate for as little as a few hours but overnight is ideal.
Remove the lamb chops from the bowl and reserve the marinade.
Grill the lamb chops over medium high heat until they reach an internal temperature of about 100 degrees F. Next begin brushing the reserved marinade over the chops flipping to cover both sides.
Continue cooking until the lamb reaches and internal temp of 125 degrees F. remove from the grill and let rest for 5-10 minutes
Serve with sliced tomatoes and burrata cheese then drizzle with a balsamic glaze.

Notes

Serving size will vary: 2 poterhouse with 2 slices of tomato and a tbsp of burrata cheese

For best results, let the lamb come to room temperature before grilling.

Let your lamb Porterhouse rest for about 5-10 minutes before serving.

Give your grill plenty of time to heat up before starting to cook your lamb chops; do not place them on a cold grill.

Use both fresh thyme and rosemary for the best results.

Nutrition